Gram & Dun Argosy

Reviews

• XU

  Xavier Urbina

  Feb 22, 2026
  1.0
  Honestly not what we were expecting... took 15 minutes to get acknowledged and get water. Drinks took awhile, appetizers and sushi took awhile, just no organization for being open for 30 days. Got our sushi and appetizer (meatballs) and the food runner slid the meatball plate on the table causing the sourdough to slide off of the plate and onto the table. She then proceeded to stand there and laugh. Had to ask to get new sourdough. The sushi roll was 75% rice, barely any avocado or fish. We didn't even stay for entrees, got the check and left. Managers were just walking around aimlessly, no checking on tables that clearly hadn't gotten water yet. Just not the experience I would've expected from Gram & Dun or even for the price tag of the items.
• JM

  Jon Miller

  Feb 19, 2026
  5.0
  Great atmosphere and amazing food! I had a client who had been to the Ward Parkway location and loved it. Since we were in the Northland, we decided to try the Argosy Gram and Dun location and we are thrilled that we did. We started with the Crab Cakes and Wagyu Tartare for the table. The crab cakes had nice big chunks of crab and were perfectly seasoned. The Tartare had great flavor and a bit of a kick to it. I ordered the Scallops for dinner and my client ordered the 8 oz Filet. The Scallops were melt in your mouth delicious and the pork belly added the perfect savory compliment to them. The Filet was cooked to a perfect medium (I prefer mine Medium-Rare, but to each his own) and was tender and juicy. The goat cheese potatoes were wonderful as, well. I could go on and on, but a quick synopsis is: Atmosphere-A Staff-A Food-A+
• JW

  John Woods

  Feb 13, 2026
  2.0
  We dined at Gram & Dun at Argosy Casino for Valentine’s Day dinner and had a mixed experience overall. First, I want to give credit where it’s due. Our server Shannon was great. She was attentive, friendly, and did a really good job taking care of us throughout the meal, especially considering the issues we ran into. The prime rib was very good, the Brussels sprouts were solid, and the mushrooms were excellent. Unfortunately, the rest of the experience didn’t match the price point or occasion. Despite having a reservation and celebrating Valentine’s Day, we were asked to sit at the sushi bar and after kindly declining we were taken to the main bar area. The lighting above our table was extremely bright to the point of being uncomfortable. The biggest issue was the Wagyu strip. It came out overcooked the first time, and when it was replaced, the second steak had an odd color, lacked flavor, and nearly half of it was inedible due to gristle. Wagyu should melt in your mouth, this was the opposite. Even with ordering two of the butter add-ons to go with it. For an $80 steak, that was very disappointing. What made this more frustrating was that no manager checked in after we raised the concern, and there was no real effort made to make things right. We decided to ask for au jus and horse radish cream sauce to even be able to eat it. Overall, while Shannon provided excellent service and some of the food was good, the hosts’ handling of seating, the lack of management follow-up, and the quality of the Wagyu for the price left a poor impression. Based on this experience, I would not return.
• AG

  Audrey Green

  Feb 6, 2026
  5.0
  I have never left a review before, but I can't get the experience I had with one particular lady at the Gram and Dun at the Argosy out of my head. I can't wait to get all of my girlfriends and go back! I never go to the casino but I was out and about and had heard some buzz about the new restaurant at Argosy. I was escorted to my seat by a very pleasant young lady. The decor and ambiance were killer! I live for all the different textures of dark green and grey! They were extremely busy but you would have never known! This lady, Justina, came over and greeted me immediately. It was obvious that the servers were a little overwhelmed and it is really great to see a manager actually 'working' and getting dirty with her team. She was so knowledgeable about all the cocktails and the menu. I had only intended to grab a small bite to test the waters but she completely had me under her spell and convinced me to step up a bit on every course! I got everything she recommended from the beautifully crafted cocktail she made me to the yummy appetizer, exquisite steak and gumbo, the magnificent orange tiramisu and an equally beautifully crafted after dinner cocktail. I was completely mesmerized by her aura. Even though I was by myself and the restaurant was packed, she made me feel special, like I was a priority, like I was a long lost friend. I could tell that her entire staff is made to feel the same way! She was laughing and smiling, but most importantly, helping all of them! I saw her reach over and pick a few stray hairs off of another employee, that struck me, being a woman, you have to feel very comfortable and safe with someone to be able to get in their bubble and pick a stray hair off of someone's shoulder! Great job at picking a thoughtful, well experienced manager for Gram and Dun at the Argosy! If she isn't the lead manager, Justina needs to be acknowledged and placed in a high position because she was just a beautiful person! Everyone deserves to be treated and made to feel like they are seen and heard! In my opinion, not just because I am a woman either, but having a woman in a higher position at a company is so important! Only a woman can convey a nurturing, caring feeling to other human beings. I didn't feel like I was just there as a wallet, Justina had me walking out with a full heart! I am grateful to see that in a money hungry world of casino there is a beautiful heart like hers! I can't wait to grab all my girlfriends and bring them back for many, many years!
• DT

  Donte Tamprateep

  Jan 31, 2026
  3.0
  Argosy Casino KC location. Beautiful space thanks to the multimillion dollar investment but slow kitchen and lackluster food quality/presentation (please note that I am a bit of a food snob). Saturday night. 9pm. Initial thoughts: This place is beautiful. Tables too close together. Why did they give us such a small table when there are so many nice empty booths available? Cold inside the restaurant (Jan 31,2026) Wife couldn’t take off winter coat. Appetizers: Flying Dragon Roll (sushi), Beet Salad, Calamari, crab cake. About 35 minutes before any appetizers arrived. Flying Dragon Roll (slightly better than gas station sushi); Beet Salad was portioned for a Smurf, tasted like the gamiest goat cheese, and looked like stiff slices of canned cranberry sauce sitting in a small pond of watery buttermilk (not tasty or visually appealing), crab cake was palatable but not visually appealing (looked like a small deflated crab pancake and didn’t have much crab considering the price), Calamari breading was off and tasted like commercial fryer oil. Kitchen service was extremely slow, without apology or explanation. Entrees (French Onion Wagyu burger, Catfish, Shrimp and Grits) also took an unnecessarily long time to arrive (despite only 10% restaurant occupancy). Didn’t order a steak because I had just overheard that numerous steaks had been sent back to the kitchen by customers the prior day. Burger bun was rock hard and wagyu beef had little to no salt/seasoning (It was fine after I doctored it up with the salt and pepper shakers delivered by a friendly waiter), catfish didn’t come with any sauce options and couldn’t even compete with Texas Roadhouse (fellow customer at adjacent table also ordered the catfish and described it is “alright”), and Shrimp and Grits were so salty that they bordered on inedible. I’m a sucker for an Old Fashioned. Their version is the only Old Fashioned that I have ever “sent back to the kitchen.” Apparently the G & D recipe calls for no cherries, Luxardo or otherwise, and a minute amount of vanilla simple syrup. The result is just a bitter pour of bourbon on the rocks. (friendly bartender doctored it up and made it more recognizable as a cocktail at my request). We left about $100 worth of food on the table because it was truly not worth taking home. I told the staff the same things and they were very nice. Manager and staff apologized profusely. I paid full price and left a large tip because food quality and extremely slow kitchen service can’t be controlled by the wait staff (who were all very nice). Great atmosphere though. It’s a fairly new location so maybe some of these issues are still being worked through. Might try again in 6 months or so. We were hoping for something a little better than their predecessor, Journey’s Steakhouse, which also had its share of food quality issues, but Gram & Dun did not deliver (tonight at least). Recommendation to customers: Give them a few months to get settled in and adjust (hopefully) after getting additional customer feedback on the taste and presentation of their dishes. Recommendation to Gram & Dun: Work on the basics, create a sense of urgency around getting food to customers in a timely manner, taste the food, and pare back the ambitious menu to focus on a few dishes you can execute well. Sushi prep takes years to master (knife skills, proportions, presentation). I would just take it off the menu until you get organized (wait staff couldn’t provide chopsticks, no small dishes to mix soy sauce and wasabi). The roll we ordered was what one might expect if Applebees suddenly tried to start making sushi and trained their teenaged staff to do so over a short weekend. A little insulting to the Japanese culture perhaps? I get it. The restaurant biz is not easy. However, I have to believe that we can do better. We should do better. We must do better.